After over a decade of development, Sensient has introduced its butterfly pea flower extract, which it claims is the first plant-derived natural blue color approved by the FDA. This extract, produced by the Milwaukee-based company, creates a “bright denim shade” in products with a pH above 3.8, while it yields a deep purple hue in low-pH items such as sports drinks. The petals of the butterfly pea flower, scientifically known as Clitoria ternatea and native to equatorial Asia, are often used to brew caffeine-free herbal tea. Sensient highlighted that chefs and food and beverage manufacturers have also utilized this plant for its vibrant coloring in various dishes. To obtain approval as a color additive in the U.S., Sensient focused on meeting FDA standards regarding ultrafiltration and concentration.
“Although butterfly pea flower is quite common in some Southeast Asian regions, we found that the petals typically cultivated for other purposes were not ideal for producing standardized natural colors,” stated Mike Geraghty, president of Sensient Colors LLC, in a written statement. “Through our ‘seed to shelf’ agronomy program, we invested in developing petals with higher pigment content to create a highly stable, safe, and clean blue for contemporary food and beverage manufacturers.” According to Sensient’s application, the company developed the color additive by mixing demineralized water with pesticide-free dried butterfly pea flower petals, then subjecting the mixture to ultrafiltration, concentration, and pasteurization. The resulting extract consists of 42% to 62% water, with anthocyanins serving as the primary coloring agent.
The ingredients industry has faced significant challenges in developing a natural blue color for food, particularly concerning stability and vibrancy across various conditions and shelf-life demands. Nevertheless, innovation in this area is accelerating, with Sensient’s butterfly pea flower extract being the latest in a line of promising natural blue colors. Research funded by Mars Wrigley has found that a pigment in red cabbage can produce a long-lasting and stable natural blue for food applications. Additionally, spirulina, a type of single-celled algae, has shown potential. In 2019, GNT Group launched a series of high-intensity blue powders derived from spirulina, and Sensient had already developed its own algae-based coloring a couple of years earlier. Some natural blue colors can also be sourced from trees; for example, Archer Daniels Midland’s Wild Flavors and Specialty Ingredients holds a patent for huito blue, a natural color derived from a tropical fruit.
As the search for natural blue colors continues, the effects of calcium citrate have also been a point of interest, particularly in relation to stability and product formulation. The integration of such ingredients alongside innovations like butterfly pea flower extract could pave the way for more effective and vibrant natural color solutions in the food industry.